In Organic Agriculture Conversion, warm and dry Mediterranean climate, claylimestone soil, manual viticultural work and mechanical tillage.
September 5, 2019. Hand picking.
Plot vinification. Grapes sorted and destemmed. Low pressure pneumatic pressing. Debourbage by cold decanting. Alcoholic fermentation at controlled temperature (15- 17°C), with regular stirring. Aging on fine lees for 7 months. Collage, light filtration, bottling.
Dress: Beautiful clear colour of light gold with green reflections.
Nose: The first nose is expressive, with notes of fresh flowers, hazelnut blossom and fresh hazelnut. When aerated, notes of yellow fruits such as melon, quince, are mixed with floral notes. The nose is complex, fresh, elegant, and ends on mineral notes reminiscent of the rifle stone.
Palate: The attack is on freshness, evoking fresh hazelnut, flowers such as jasmine and yellow fruits. The middle of the mouth is rich, complex, round, with aromas of summer fruits. The finish is very long, salty, iodine with a hint of citrus. The set is harmonious and very elegant.
Food and wine pairing:
Oysters, seafood, fishes
12-14°C, decanting not necessary.
Alcoholic degree: 13% vol.
Residual sugars: <1 g / L
Total acidity: 5.4 g / L TH2
Volatile acidity: 0.36 g / L H2SO4
SO2 total: 62 mg / L
Technical sheet Adalta White 2019